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Pizza Pinwheels

Pizza Pinwheels

It is that time again for the secret reveal.  You might be asking yourself, a secret reveal
for what?  It is Secret Recipe Club time
again.  It just seems like it was the
March reveal and here we are in April. 
Time is flying by WAY too quickly. 
This month I was matched with Nicole who publishes a blog
called PicNic.  Nicole lives in New
Zealand
and earned a PhD in
Neuroscience/Biochemistry.  In addition
to be extremely busy with work she loves to bake and cook. She has a wide
variety of recipes on her blog which made it challenging to find the one that I
would choose for this month.

After browsing through, I found these Pizza Pinwheels which
caught my attention since my hubby would adore them.  He is fascinated with Totino’s Pizza Rolls
and thought this would be a nice change for him.  It uses puff pastry which makes everything
simply wonderful and extra special.  I
switched it up to use garlic powder, four kinds of cheese and pepperoni and the
result was simply divine.
While making these bite sized delights I could not help but
think about my bucket list to travel to New
Zealand
and Australia
someday soon.  I can only imagine how
beautiful these two countries are and can hardly wait to explore them.  I am a Bravo TV fanatic and I am currently
obsessed with The Real Housewives of Melbourne. 
I am fascinated to see how they live, which is probably not the norm for
everyone else, but albeit quite entertaining. 
Chyka is my favorite and I am enamored with her blog

Thank you Nicole for the sublime appetizer recipe and
inspiration – Cheese to you!

Pizza Pinwheels

Makes 32

2 Sheets Puff Pastry

1 6 oz. Can of Tomato Paste

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

5 Oz. Pepperoni, diced small

See Also

2 ½ Cup Shredded Cheese* (Asiago, Parmesan, Fontina and
Provolone)

Thraw the puff pastry. 
Lay onto a large board and roll out with a rolling pin slightly.  Divide the tomato paste evenly between the two
sheets and spread to cover.  Sprinkle
half of the garlic powder and oregano on each sheet.  Divide the pepperoni among both sheets and
along with half of the cheese on each.

Roll each sheet as tight as possible and wrap seperately in plastic
wrap. Chill in the refrigerator for at least one hour.  Preheat oven to 400 degrees.

Use a serrated knife to cut ½ slices from each roll.  Lay onto a cookie sheet with each pinwheel at
least 1 inch apart.  Cook for 15 minutes
until golden brown.  Let cool for one
minute and serve.

*I used the Quattro Formagio blend from Trader Joe’s

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